Advice Needed

Blassiter · February 2015

I bought my LBGE last week and because of snow and crappy weather, tomorrow is the first time I can fire up the egg. Any suggestions for a first cook that can be done in under 10 hours? Ribs seem like the obvious choice since they are roughly 6 hours.

Tinyfish · February 2015

Seems look your onto something...enjoy and welcome!!

jcaspary · February 2015

There is sooooo much that you can cook. Most chicken dishes take 1-1.5 hours. Don't forget pork tenderloin, steaks, burgers, kabobs, pizza,... Ribs are a good low and slow.

Blassiter · February 2015

I thought about some nice thick steaks but I have read that first couple cooks should be below 350. Is this correct?

THEBuckeye · February 2015

Spatchcock! It's a right of passage. Easy, under an hour, 375 temp, delicious, lots of options to season/flavor.

Eggcelsior · February 2015

If you're worried about the "curing period" for the gasket. Do a roast or something for a couple of hours and you'll be good. Otherwise, a rib cook at 275 for around 5 hours works too. I think I did a pork loin with my first egg but when I bought my large I did steaks or burgers at 500 or 600. Gasket is still fine.

mahenryak · February 2015

...and don't forget to double check the calibration of your thermometer.

Scottborasjr · February 2015

Unless you have experience using someone else's Egg I'd say spatchcock chicken or burgers for the first venture while you get used to temperature control. Pretty simple cooks and not a high cost cook either.

grege345 · February 2015

Depending on what size butts you have at your grocer you can do in 10 hours. 8lb butt can be turbo'd for great results or if you have 5-6 pounders ouncanndo at 250-275 in less than 10 hours. Don't forget to pick up some egg roll wraps for leftovers

jhl192 · February 2015

Lovin the spatchcock! BB Ribs a good choice too though!

Blassiter · February 2015

Yes, Eggcelsior, the "curing period" is what I am concerned about.

mahenryak · February 2015

Also, I just posted this in another discussion, but probably worth repeating since it will be your first cook... My comment would be that managing your smoke is as important as managing you time and temps. There is a lot of commentary to be found on this site regarding this topic. Recapping, be sure to allow some time for the VOCs (Volatile Organic Compounds) to burn off before the actual cook. Basically, you want the bad stuff that is unhealthy and that can add an undesirable flavor to your food to have a chance to leave the Egg before adding any items to be cooked. Simple but important principle, IMHO.

Blassiter · February 2015

Thanks, mahenryak! That seems to be a poplular suggestion and one I will be very cautious about. Probably will be too cautious and wait much longer than I probably should.

onedbguru · February 2015

You will soon find that snow, freezing rain, rain is no reason to not fire it up. I have twice this week and it has been in the teens/single digits plus snow. My last cook, it rained all night when I did my last brisket a few weeks ago. Every day is a day to BGe

mahenryak · February 2015

Blassiter said:

Probably will be too cautious and wait much longer than I probably should.

You're most welcome, and a little patience in this arena is sure to pay dividends.

SaltySam · February 2015

Steaks are still an option at lower temps via reverse sear...well, minus the sear. I like to buy a big sirloin steak, and roast it at 300-325 indirect, until it hits an internal temp of about 125. I let them rest for a few minutes, then slice thin for sandwiches. The same method applies for Tri Tip as well. The sear adds a crust on the outside that adds flavor, but by no means is required, especially if you're going to cut the meat.

For or what it's worth, my first cook was beer can chicken, cooked at 350. I was absolutely blown away at the flavor.

Good luck!

Biggreenpharmacist · February 2015

I would go with ribs. I cooked a brisket and pork butt for my first cook. Go big or go home.

Ladeback69 · February 2015

@Blassiter, spare ribs can be done in 3 to 4 hours if cooked at around 275. Baby backs 4 to 4.5. Burgers was my first cook then chicken.

MeTed · February 2015

Baby back ribs were my first cook, it was fun, easy and they came out great. That cook was one year ago today. The temp outside was 0 with a -10 wind chill. Today temp is -20 with no wind and I did pizza it was awesome. Don`t let crappy weather keep you from Egging.

Good luck,my Egging Brother!

mahenryak · February 2015

MeTed said:

Don`t let crappy weather keep you from Egging.

Good luck,my Egging Brother!

Couldn't agree more. In fact, living in Alaska, that's one of the thing that drew me to the egg. The fact that while most of the folks where I live continue to view BBQ as a seasonal prospect, I have been able to enjoy the benefits of year-round BBQ-ing.

Miked125 · February 2015

I always do chicken for first cooks because its cheap and if you screw it up, not a big deal!

theyolksonyou · February 2015

We probably got 1/8" of snow today. Didn't let it stop me!

lousubcap · February 2015

Welcome aboard and enjoy the journey. Nothing additional to offer about the first cook but will suggest giving this site a good look once you have time:
http://www.nakedwhiz.com/ceramic.htm Chances are that the answers to many of your non-cooking questions can be found in the site. Enjoy! BTW-his recipe section describes the famous "spatchcock "chix along with several other eggcellent cooks.

TFols · February 2015

FWIW I did steaks as my first cook then read the directions (oops). My gasket lasted about 6-8 months then I blew it out on a pizza cook or clean burn. I ended up having to replace my base by the time I got around to getting a new gasket. Fried that one too. Bought a new one from @RRP, by the time I got around to installing it I discovered another crashed base. Waiting till spring to replace it. Il eventually get around to installing the RRP gasket, but I digress, ribs would be great for a first cook, that's what I'm planning on for tomorrow.

Mattman3969 · February 2015

I thinkin a Peppered Stout Beef or any other form of pulled beef. Low & slow for 3ish hrs them foiled or panned @ 350 for 3ish hrs. Great foods that might you forget about pork.

Blassiter · February 2015

Thanks for the suggestions everyone. Decided to stay with slow cook to break it in. Bought a rack of ribs and a 6 pound pork butt. Both will cook at same temp and not too far off with time. Will be standing on sheet of ice and temps around 7 degrees when this cook begins. Is it morning yet?

Mattman3969 · February 2015

You'll forget about the ice once the smoke starts rollin. Good luck & remember we are here to help if you need it at time during your cooks.

YEMTrey · February 2015

Enjoy, you'll be just fine. Remember, don't cook to time or even temp. The meat will let you know when it's done. This is important.
When the ribs pass the "bend" test and the pork butt "probes" like buttah, then you're good to go. Some temps are good to be used as a guideline, but ultimately the meat will let you know!

Blassiter · February 2015

Is 225 the best temp for this cook?

grege345 · February 2015

6 pound butt at 225 will take more tha 6 hours. Probably more like 10. Also, 225 is a hard temp to hold. Can be done but it will be tricky

YEMTrey · February 2015

I'd probably roll it around 250 at a minimum.

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